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THE INFLUENCE OF SEASONALITY ON THE ANTHOCYANIN CONCENTRATIONS IN THE AÇAÍ FRUIT (Euterpe oleracea Mart.) FROM THE
| Content Provider | Semantic Scholar |
|---|---|
| Author | Malcher, Ediluci Tostes Carvalho, José Carlos Tavares |
| Copyright Year | 2011 |
| Abstract | The acai fruit (Euterpe oleracea Mart.) is widely consumed in Brazil in various forms. We assessed the influence of seasonality on the total anthocyanin concentration in fruits from three production sites in the state of Amapa, Brazil, during the summer (April to October) and the winter (December to March) harvests for native, managed, and cultivated acai. We quantified total anthocyanin concentrations for 12 months. The results indicate that acai fruits exhibited high anthocyanin levels that ranged from 363.72 to 590.23 mg/100 g in native fruit, 175.63 to 748.39 mg/100 g in managed fruit, and 312.28 to 743.18 mg/100 g in cultivated fruit. The correlation between seasonality and anthocyanin content was significant for acai fruits from all production sites. The highest anthocyanin levels were observed in the summer crop, from July to October, and were significant. From January to May, we observed a small, non-significant variation on anthocyanin levels in the winter crop. Our results indicate that seasonality crucially affects anthocyanin levels, which are considered functional markers of the acai fruit. Therefore, seasonality is an important environmental factor in using acai as a functional food. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.ijpaes.com/admin/php/uploads/78_pdf.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
